Plain roasted cauliflower is something my family never gets tired of. But every once in a while we go for an extra something, maybe because we’re having company, or just maybe because there’s some extra sauce in the fridge, and plain roasted cauliflower can turn into something special. In this case there was leftover chimichurri sauce from a steak dinner, and I realized it would be a great companion to the vegetables.
This is equally good made with broccoli as well. Serve the sauce on the side, and let people put some on their plates for dipping, or drizzle it over the whole platter if you know your family will like it.
- 1 big head cauliflower (about 2 ½ to 3 pounds)
- 2 tablespoons olive oil
- Coarse salt and freshly ground black pepper to taste
- For The Chimichurri Sauce:
- 1/4 cup extra-virgin olive oil
- 1/2 cup flat-leaf parsley leaves, washed
- 2 cloves garlic
- 1 tablespoon red wine vinegar
- Kosher or coarse salt and fresh ground pepper to taste
- 1 teaspoon fresh oregano leaves or ½ teaspoon dried oregano
- Pinch red pepper flakes
- Preheat the oven to 450°F with the rack placed in the lower third.
- Cut the cauliflower into florets, and place in a large rimmed baking sheet. Toss the cauliflower with the 2 tablespoons of olive oil (your hands are really the best tools for this) and about 1/2 teaspoon of salt and a few grinds of pepper, if desired. Roast until slightly browned and tender, turning gently with a spatula once if you remember, about 25 to 30 minutes.
- Make the chimichurri sauce while the cauliflower is roasting. In a mini food processor puree the olive oil, parsley, garlic, onions, vinegar, salt and pepper, oregano, and red pepper flakes. Taste and adjust the seasonings.
- Serve the chimichurri on the side and let whomever is interested drizzle some on their cauliflower.
Here are some more simple vegetable side dishes that can make a great addition to your meals: Sauteed Mushrooms and Broccoli Rabe, Creamed Kale, Kohlrabi, Zucchini and Cucumber Salad, Asian Grilled Portobello Mushrooms, Easy Beer Braised Cabbage, and Green Salad with Scallion Mustard Vinaigrette.
Also try Ramp Chimichurri Sauce! Ramps are the perfect stand in for both the parsley and the garlic in this classic Argentinean sauce. You can also use this on Ramp Chimichurri Crostinis for a simple yet elegant appetizer.
If you can't get enough of roasted cauliflower and want to mix it up, definitely try Roasted Cauliflower, Brussels Sprouts and Leeks with Spicy Drizzle and Roasted Cauliflower and Carrots with Olive Drizzle. Roasted veggies let the oven do the work for you.
For more delicious uses for cauliflower, check out these recipes: Roasted Cauliflower and Sunchoke Soup, Sauteed and Braised Cauliflower with Mustard Seeds and Green Peppercorns, andWhite Bean and Roasted Cauliflower Spread with Sauteed Brussels Sprouts.
|Nutritional Guidelines (per serving)|
|Total Fat||22 g|
|Saturated Fat||3 g|
|Unsaturated Fat||15 g|
|Dietary Fiber||8 g|